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Deep Fried Goat cheese & Rice Balls

3/28/2019

I love fried balls of any sort. Lol.

But for real, goat cheese is the GOAT - and I love arancini so this is sort of like a weird version of that. Also, how good is goat cheese with honey?? The best combo since pb & j.

What you need:

2 cups cooked white rice
8 oz goat cheese
1/2 cup flour
1 large egg
1 cup panko bread crumbs
1/2 tsp salt
3 cups canola oil for frying
honey for drizzling and dipping

What to do:

Combine the freshly cooked hot rice with the goat cheese and roll into 2 oz balls (a little smaller than a golf ball) and refrigerate the rice and cheese balls for 15 minutes.
Heat the oil in a deep and small sized sauce pan on the stove.
Mix the salt in with the flour and then coat each rice ball in flour, then egg, then panko bread crumbs before dropping into the hot oil. Make sure the whole thing is covered nicely, you can dip in egg again to get more crumbs on the ball.
Fry 4-5 balls at a time for 5-7 minutes until golden brown.
Eat immediately and drizzle and dip with honey.

3 Comments

Chicken and Dumplings

3/6/2019

3 Comments

I used to beg my mom to take me to Cracker Barrel so that I could eat their chicken and dumplings and this is so much god damn better than that. LOL.

It's actually so easy to make dumplings, I was shocked when I started googling to find out how. I used dark meat because I think there's way more flavor and it's way juicer. #teamdarkmeat

WHAT YOU NEED:

4 chicken thighs
1/2 white onion
3 minced garlic cloves
3 big carrots
3 celery stalks
4-5 sprigs of fresh thyme
4 cups chicken broth
1 1/2 cups AP flour
1 cup buttermilk
2 tsp baking soda
8-10 rough chopped sage leaves
Salt and pepper as needed for serving

WHAT TO DO:

Season the chicken thighs with salt and pepper and sear each side in a soup pot with 2 tablespoons of olive oil.
Dice up the onion, carrots and celery and add it into the pot.
Place the thyme and garlic into the pot as well and pour in all of the chicken broth. Cover and let simmer for 20 minutes.
Mix the flour, buttermilk, baking soda and chopped sage leaves in a medium mixing bowl until you have a sticky dough texture.
Remove the chicken from the soup after it's done cooking and shred it up. Set aside for now.
Drop a full tablespoon of dough into the bubbling soup one at a time. They get bigger as they cook so save room and do a couple batches of 4 dumplings at a time. (I put the finished ones into the bowl where I keep the chicken during this step.)
Once the dumplings are done, add the chicken back into the soup and serve hot.

3 Comments

Lemon vinaigrette bucatini + Garlic Bread Crumbs

3/6/2019

0 Comments

I love this recipe, the combination of that extra virgin olive oil + the zesty lemon flavor gives me all the light and crisp flavor feels. Adding more of the olive oil into the bread crumbs and then topping with more lemon zest at the end is what takes this one to another level.

What You Need

1/2 lb bucatini pasta (fresh is best)

To Make The Vinaigrette:

1/2 cup EVOO
1/2 cup fresh lemon juice (2-3 lemons)

To Make The Breadcrumbs:

6 garlic cloves
5 slices of Italian bread
1 tbsp EVOO
1/2 cup parmesan cheese

What To Do

Boil a large pot of water to cook the bucatini pasta.
To make the breadcrumbs you'll want to process the bread in a food processor. Add in the minced garlic, EVOO and parmesan after the bread is crumbs are...crumb sized lol.
Toast the breadcrumbs in the oven (350 F, for 5-7 minutes) or stovetop until crispy - the olive oil helps them crisp up. Set aside until it's time to top the pasta.
While you are waiting for the pasta to cook, make the vinaigrette by vigorously whisking together the EVOO and lemon juice. Save the lemons to use their zest in the next step!
Combine the vinaigrette with the pasta, plate it and then top with the bread crumbs, some lemon zest and fresh parmesan cheese. Season with salt & pepper as needed.

0 Comments

Beer & honey Mustard wings

3/6/2019

2 Comments

It's no secret that I love making fried chicken of all sorts. I think it might be the only other food that I consistently post about besides pasta, noodles and/or dumplings. I don't own a deep frier so I just use a large pasta pot for frying the wings. (If you're in the same boat, be sure to use a tall enough pot so that the hot oil doesn't splash out.)

I don't have a thermometer to check to see if the oil is hot enough for frying different types of food. I just run my finger tips under the sink faucet and then flick a little tiny bit of water into the pot of oil as it's heating. Once the water reacts and makes a crackling sound, it's hot enough to fry stuff.

This recipe isn't the same without Cleveland's famous Bertman Original Ballpark Mustard. Just sayin'. Go Tribe. For real though, I put this stuff on everything - as I am writing this I'm squirting some out onto crackers that I'm snacking on, lol. The obsession is real. If you're going to use other stuff, dijon is the next best thing.

WHAT YOU NEED:

24 bone-in chicken wings (drums & flats)
4 cups canola oil for frying

Brine:

1 beer (12 oz can or bottle)
3 cups cold water
1 tbsp garlic powder
3 tbsp salt

Breading:

2 cups AP flour
1 tbsp garlic powder
1 tbsp paprika
1 tsp salt

Wing Sauce:

2 tbsp beer
2 tbsp melted butter
1/3 cup honey
3/4 cup mustard
1 tsp salt

WHAT TO DO:

Soak the chicken in the brine in the fridge for 2 hours. I've learned that if you let it soak too long, the meat turns a non-appetizing color.
Put the pot of oil on the stove and set the heat to medium - test the heat after 6-7 minutes with the method I mentioned above.
In a large bowl, mix the breading ingredients and toss the wings in it so that they are completely coated.
Once the oil is hot, drop in the wings. I do 8 at a time for 8-10 minutes, but it depends on how big your pot is - make sure theres enough space for them to all breathe and cook.
While the wings are cooking, mix the sauce and have it ready in a very large bowl.
Once the wings are golden and crispy, remove from heat and set them onto a paper towel (to absorb a little oil) and then immediately toss them in the wing sauce.
I like to dip the wings in more honey and I also think they taste best if served with the beer you used in the recipe! (Ps - you'll need 679 napkins too.)

2 Comments

Deep Fried Goat cheese & Rice Balls

Chicken and Dumplings

Lemon vinaigrette bucatini + Garlic Bread Crumbs

Beer & honey Mustard wings

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